Healthy Broccoli Soup Garnished with Sour Cream and Almonds

Healthy Broccoli Soup

Green is Gold! The zinger is the added sweet peas (Pisum) adding more phytonutrients!
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IMG_0911INGREDIENTS
2 tablespoons unsalted butter or coconut oil
3 shallots
2 cloves garlic, minced
1 tablespoon fresh ginger root, grated
1 teaspoon fresh turmeric or 1/2 teaspoon turmeric powder
1 teaspoon curry powder
1 1/2 cups frozen baby green peas
1 bunch broccoli about 1 pound, trimmed and chopped
3 cups chicken stock
2 tablespoons toasted sliced almonds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

DIRECTIONS
1) Melt butter in a large saucepan. Add shallots and saute for about 5 minutes until translucent. Add the minced garlic, ginger, and turmeric. Cook until tender and fragrant. Add curry powder, salt and pepper and cook over low heat for a few minutes.
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2) Add broccoli and combine well. Cook for a few minutes and add chicken stock. Bring to a boil and reduce heat until medium. Cook for 15 to 20 minutes until the broccoli is tender.
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Add the frozen peas and cook for a few minutes only so that the soup will maintain it’s bright green colour.

Frozen Peas Adds Green Colour

Frozen Peas Adds Green Colour

3) Puree the soup in a blender or food processor and add salt to taste if required.
Serve hot sprinkled with almonds and optionally sour cream. This can be served cold as well.

Healthy Broccoli Soup Garnished with Sour Cream and Almonds

Healthy Broccoli Soup Garnished with Sour Cream and Almonds

Broccoli contains cancer fighting glycosinolates which are transformed to disable toxins in the body.  The younger the broccoli, the more glucosinolates.

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tomato-dried2

Oven-dried Tomatos

These are so easy to make and freeze to enjoy throughout the year.  Great on salads, sandwiched, pasta. pizza.  The flavour is concentrated.

Recipe                                                                                                                                                                                      6 to 8                        tomatoes, slices about 1/2 inch thick                                                                                    1/2 teaspoon        salt                                                                                                                                                      1/2 teaspoon        freshly ground pepper                                                                                                                   1 tablespoon        fresh thyme, fresh oregano, fresh basil, whatever you have.                                          1 tablespoon        olive oil                                                                                                                                                Directions                                                                                                                                                                               1.  Preheat oven to 250 F or 120 C                                                                                                                                 2.  Place sliced tomatoes on a baking sheet  on a piece of parchment or silpat sheet.

Sliced fresh tomatoes with salt, pepper, herbs, olive oil

Sliced fresh tomatoes with salt, pepper, herbs, olive oil

3.  Drizzle with olive oil. Sprinkle with salt pepper and fresh herbs.                                                                4.  Bake for one to two hours checking every half hour until pieces have shrunk slightly, edges are shriveled and juices no longer run.  They are not completely dried but are still juicy.

tomatoes that have been backed and out of the oven

tomatoes that have been baked and out of the oven

5.  Cool slightly and put into glass jars covered by olive oil.  Leave about 1/2 inch of head room and freeze if you will not use them up in the next week or two.  Yummy!

Oven-dried tomatoes in glass jar with olive oil and thyme

Oven-dried tomatoes in glass jar with olive oil and thyme